Friday, May 06, 2016 - 03:00 PM - 04:00 PM UK Time
This is a 10.00 AM Eastern US Start

Presenter:

Chris Domenico, Territory Manager North America, Safefood 360°

Webinar Overview:
Do you feel ready for the changes introduced by FSMA regulations? One of these challenges is the introduction of HARPC, which means making specific changes to your HACCP plans. The challenge is not the lack of information, but rather the overwhelming amount of it. This presentation will summarize the key things you need to know about HARPC in one package. The presentation walks step by step the key differences between the two plans and offers a step by step instruction to getting your plans FSMA-ready!

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:

1. No spam, profanity, pornography, trolling or personal attacks2. Topics and posts should be “on topic” and related to site content3. No (unpaid) advertising4. You may have one account on the board at any one time5. Enjoy your stay!

Simon Timperley: Hulda is youtube blocked in your business. If so you canno access it

Jennifer: Good morning from Calgary

Jessica: yep blurry

Shoaib: video quality is not clear here

John: has the webinar started?

Shoaib: yup

Sheila: Good Morning from NY

Paul: If you are a small business wanting to grow. You can't afford to wait 2 to 3 years because the big customers and distributors are going to go with manufacturers who are FSMA ready. Small guys who wait will find themselves frozen out.

Michael: good afternoon/morning from Toronto

Bruce: right on Paul

Rosemarie Kwan: documentation

alyssa: i attended the PCQI training and it was fantastic for helping to a better understanding

Miguel: It is working the video conference?

Bruce: hey Alyssa - where did you do yjr training?

Jessica: hopefully the slides will be clear in the docs we get after the sessions?

Paul: The FDA also has a free software download to create a Food Defense Plan

Alexis: Are there templates available for HARPC?

medhat: I do not see it as a big change if your plant is a part of one of the GFSI and already applying all the measures . Just changing the way of thinking to risk based thinking and implementation Do not you think so?.

Stan: I like the idea of software, but price is always a consideration

Brenda: Medhat you are completely correct - if you have GFSI Certification it will be minor adendoms rather than a complete re-write of your program

Paul: Can you be more specific about what type of course(s) makes a "Qualified" person?

Joe: Would not expanding upon an existing GFSI program to align with FSMA begin to satisfy the requirements?

Kirsten: While I love IFSQN and appreciate Chris's and Simon's time -- this felt much more like an infomercial than a training webinar

Maxine : do you have agents for safefood360 outside the USA

Bruce: agree with Kirsten

Kevin: Our firm is SQF Level 2 certified are we well on our way

Vuong Anh Nguyet: Thank you Chris

Bruce: not enough detail and too much sell

Steve: PCQI certification, is it mandatory if you already have SQF/HACCP cert?

Montavius: Paul are you in the states?

Paul: Yes, East Lansing MI

Rod: For FSVP, a DUN number is needed for those suppliers, what does this mean?

Meagan: We are actually looking for software, so I found this to be VERY helpful! Thanks Chris + Simon!

Montavius: I have a listing of Qualified Individual Training courses that are recognized by FDA

Karen: Where can one find an example of a HARPC format?

maria lynn yee francisco: Thank you Chris and Simon.

Montavius: I can email them to you

LORENA: SQF PROGRAM already include al this new process ?

Cindy: Thank you for offering these webinar. I greatly appreciate them.

LORENA: SQF PROGRAM already include al this new process ?

LORENA: SQF PROGRAM already include al this new process ?

Naomi: I agree Bruce

Cory Baron: How does Validation play a role in the differences woth HACCP vs. HARPC?

Paul: Montavius, Great I'm at practicalsolution@att.net

Bruce: Meagan - there are about 6 or seven alternative software providers out there

LORENA: SQF PROGRAM already include al this new process ?

Sheila: Farzad the radiation hazard may be from imprts of ingredients from places like Fukashima etc. I also am located near a US nuclear faciility which raises the hazard. Most US municipalities will have radiation testing of their water that you can use.

Marlene: Hi, this is Marlene from The US. Are you guys emailing the presentation?

Christopher: I took a PCQI training course at a local university

Steve: Lorena = No, SQF meets MOST of the new requirements but not all

Ralph: HARPC is almost the same as HACCP, may may highlight a little me of the diffrences for me.

Montavius: Just sent it to you Paul

Bianca: Is there a Gap audit form?

Jeff: Is the required documentation load as draconion as it appears ? How can this be managed ?

td: You can qualify by experience, as it states clearly in the rule

John: seems to me if you were using HACCP correctly, your PRPs would be the preventive controls.

Jason: what type of certification do you need to be a qualified individual?

Farzad: tahnks Sheila

Bruce: you are exactly right John

Jeff: td - good luck with that. Read the rule on how to qualify previous experience.

Julio: Cannot access???

Julio: Is the web going on?

Christopher: @td qualified by experience is not that easy

Farzad: How to copare HACCP and HARPC for radiation hazard

Rod: Would a solid PRP or OPRP in place, would this be enough that you will not have a PC?

sharon: can you give a real world example

alyssa: with the NSF PCQI required training, we were given multiple examples (templates) of a FSP. It included various products that can be adapted.

Teresa: Chris HARCP is like a FMEA of Quality ?

Jean: During an FDA inspection last year I asked the inspector if they were going to roll out a summary for us to go by , and she said she hoped so because she was as confused as we are.

Susan Woodcox: FSPCA website has fillable worksheets loads of help

Christopher: assess your controls pre and post control method and compute a "risk rating" and a "risk mitigated rating"

Michael: Will the training slides be made available after the training?

Susan Woodcox: FSPCA website loads of info

Marlene: Under GFSI, the Quality & food Safety programs need to be validated annually. Now on one of your slides, it said that HARPC needs to be review at least once every three years. So, is GFSI changing the annual review requirement???

Christopher: @ Susan FSPCA is who hosted my training. They have a good training program for PCQI

Bruce: HARPC is USA rules. Do foreign suppliers to USA also HAVE to have HARPC?

Jessica: thanks for that FSPCA info!

Teresa: Chris HARCP is like a FMEA of Quality ?

Jeff: Bruce - Yes if they ship to US.

Michael: Yes, USA demands from exporters registered to have HARPC in place.

Janna: Explain the difference between preventative controls and a prerequisite program.

Jeff: Under HARPC the risk of an unmanaged rinse would be shown (tox risk). The need for a preventitive control, up to OPP for rinse verification would be a potential control to reduce the risk.

Rod: Does 'Visual Clean' suffice for sanitation controls which can be verified through ATP swabs?

td: If you use FSSC currently, it is very likely that your oPRPs will be risk assessed to a preventative control, but also a lot of your PRP programmes will become a PC and require monitoring, validation and verification.

medhat: What is the date of starting the FSMA law that we look at for the deadline?

Christopher: Good luck All!

Kirsten: What about radiological hazards

Edsangela: Hi Crytal

LORENA: THANKS ALYSSA

farid: Hello evryone

Crystal colon: hi angela

Cheryl: Is Chris suggesting that HARPC will lead us to have more CCPs like back 10 years ago when just about everything was a CCP?

medhat: I am asking about the date that determines the deadline for complying?

Bryan: Great questin Chryl

Monica: I can't heat

Bryan: *Cheryl

Jeff: Cheryl - no the mitigation effectiveness of all pp needs to be considered.

Montavius: If I'm no mistaken, you are givien a year from the effective date to comply.

Muhammad: How can we transformed HACCP to HARPC

alyssa: Jim, see Â§117.5 Exemptions (3)(xxiii) hope this helps :)

Rod: Wouldn't in your hazard analysis indicate that PRP would mitigate the risk or differ the control to a subsequent step later which would be a CCP?

Muhammad: why do we need HARPC, any one valid reason

ELENG: How do we get the presentation after the webinar

Sabina: Thanks Chris

Jim: Thanks alyssa

Yertty: Thanks Chris!!!

Michael: Thanks Chris

Jeff: Muhammad - Just to sell to the US. That's all. Sell local.

Teresa: Thank you to all. have a nice weekend.

christine: Thank you, Chris

Dan: Thanks!

Montavius: Thanks

Anthony Sumallo: Thanks!

alyssa: Thanks Chris and Simon

Lorilee: thanks everyone. :)

Anthony Sumallo: Thanks !

Carlos: The cert download is throwing a sql error

Bryan: Error in downloading

Fendy: Thank you!!!

0

Best Regards,

Simon TimperleyIFSQN Administrator

Need food safety advice?Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:

1. No spam, profanity, pornography, trolling or personal attacks2. Topics and posts should be “on topic” and related to site content3. No (unpaid) advertising4. You may have one account on the board at any one time5. Enjoy your stay!